At Mambo Grill & Tapas, precise preparation is just as essential to the bar's mojitos as it is to the kitchen's slow-cooked pork. The staff rejects premade sour mix in favor of their own tangy formula, and squeezes the lime juice onsite instead of simply shopping for lemonade and dyeing it green. The resulting citrusy sips pair well with the venue's Cuban entrees. From plantains stuffed with picadillo—ground beef, veggies, and potatoes cooked in housemade tomato sauce—to hand-cut beef fillets and pan-seared salmon, these dishes display a mastery of the balance between spice and sauce.
Uncle Bucks serves up casual Southern fare and American classics beneath motorcycle-laden décor. Menu entrees playfully dubbed “Hoofs, Feathers, and Fins” include tender cuts of beef, chicken, and genetic ancestors of the ichthyosaur. Chefs slice up the hand-cut rib eye ($18.99) to order before sizzling them over an open flame in a blackend, Cajun, or steak seasoning. Guests can satiate seafood hankerings and deeper understandings of Jules Verne literature with the tilapia fillet ($11.99) grilled to succulence in the confines of an iron skillet. More than 20 burgers creatively reinvent the frontiers of hand-held eats with preparations such as the Smokin’ Stogie wrap, which rolls up smoked sausage, grilled chicken, bacon, and jalapeños ($7.99).
Inside the savory-scented digs of Honey Baked Ham & Cafe, spools of hardwood-smoked, spiral-sliced ham entice carnivorous palates. Here, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff still makes the signature bone-in hams one at a time and glazes them in the shop.
The hammery's kitchens also whip up classic side dishes and desserts, such as the sweet-potato souffl?. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
The trendy, eclectic decor at MGLounge offers a stylish environment for groups to unwind with a drink or a quick bite to eat. Green, blue, and red neon lights lend a modern vibe amid some of the space's more casual elements, such as the towering bundles of bamboo stalks and the tables made from halved barrels. While seated at one of the high-topped tables or groupings of black armchairs and love seats, guests can indulge with shareable small plates from a menu that routinely changes, and might feature anything from pulled-pork sliders and mango-habanero wings to gourmet cheese plates and lobster tails with butter sauce. A selection of more than 50 craft beers complements the varied menu. To keep patrons entertained in-between bites and sips, MGLounge also hosts live musical performances.
The Stamp Mill Cafe fills its menu with hearty, traditional American entrees. Cooks hand press burgers before topping them with provolone cheese or dressing them up Carolina-style with chili, onions, coleslaw, and mustard. They also sizzle up queen-, king-, or jester-cut prime rib, as well as pork tenderloin soused in a paprika-seasoned sauce.
Rustic wooden tables and chairs dot the raised outdoor patio and the main dining room, where a shelf decorated with teakettles and decorative platters runs the length of the crown moulding. The Stamp Mill Cafe hosts special events throughout the month, such as wine tastings, weekly live bluegrass performances, and Shakespearian-style recitations of the menu.
Lovingly tended by proprietors and master winemakers Tommy and Amie Baudoin, the idyllic fields of Morgan Ridge Vineyards yield delicious, fruity batches of handcrafted vino. Six varieties of grapes sprout from the fertile grounds, including classics such as chardonnay and merlot and rarer fruits such as sangiovese and seyval blanc. Within the newly built winery, stout oak barrels house a harvest of 1,500 cases of wine per year, and a tasting room welcomes guests with warm, comfortable hospitality. Regular tours explore the vineyard’s rolling hills and neat rows of plants before retiring to the tasting room, where patrons sample the fruits of the Baudoin's labor by drinking their wines and trying on their work gloves.